This bold and flavorful Thai-inspired noodle stir-fry features PLANTERS® Cocktail Peanuts caramelized with honey, sesame seeds, and chili flakes for a crunchy topping.
Tender chicken thighs, fresh vegetables, and wide rice noodles are tossed in a rich sauce made with soy, red curry paste, and fish sauce for a savory, satisfying meal. Finished with Thai basil, cilantro, and lime wedges, it’s a vibrant dish perfect for weeknight dinners or entertaining.
Ingredients
| 1 | cup PLANTERS® Cocktail Peanuts |
| ¼ | cup plus 1 tablespoon honey, divided |
| 3 | tablespoons oil, divided |
| 2 | tablespoons sesame seeds |
| ½ | teaspoon chili flakes |
| ½ | cup soy sauce |
| 3 | tablespoons Thai red curry paste |
| 1 | tablespoon fish sauce |
| 1 | tablespoon ketchup |
| 1 | pound boneless skinless chicken thighs, sliced into bite-sized pieces |
| 1 | small zucchini, thinly sliced |
| 1 | red bell pepper, thinly sliced |
| 4 | cloves garlic, minced |
| 1-inch piece fresh ginger, grated | |
| 8 | ounces wide rice noodles, cooked and drained |
| 1 | cup fresh Thai basil, roughly torn |
| ⅓ | cup chopped cilantro |
| Lime wedges, for serving |
Directions
In medium skillet over medium heat, combine peanuts, 1 tablespoon honey, 1 tablespoon oil, sesame seeds and chili flakes. Cook, stirring, 3 to 4 minutes or until lightly toasted and caramelized. Spoon onto parchment-lined plate. Set aside.
In small bowl, combine soy sauce, curry paste, remaining honey, fish sauce and ketchup.
In large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add chicken. Stir-fry 4 to 5 minutes, or until browned and cooked through. Add zucchini and red bell pepper. Stir-fry 2 to 3 minutes. Add garlic and ginger. Stir-fry 1 minute. Stir in sauce mixture, noodles, basil, and cilantro. Cook, tossing together, 2 to 3 minutes, or until well combined and heated through.
Serve the noodles topped with sesame peanuts and lime wedges.